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The effect of consuming different dietary protein sources at breakfast upon self rated satiety, peptide YY, glucagon like peptide-1, and subsequent food intake in young and older adults. [PDF]
Eur J NutrWatson AW +4 more
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Emissions, Mitigation and Low Carbon Growth the case of Mozambique agriculture [PDF]
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Real meat and plant-based meat analogues have different in vitro protein digestibility properties
Food Chemistry, 2022To explore the nutritional values of meat and meat analogues, the in vitro protein digestion of pork, beef, plant-based pork and beef were evaluated. In the gastric phase, the digestibility of pork was significantly higher than that of the plant-based pork, while the value of beef was lower than that of the plant-based beef.
Yunting, Xie +6 more
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Structuring the meat analogue by using plant-based derived composites
Journal of Food Engineering, 2021Abstract This study investigated different plant-based composites to develop plant-based meat alternatives that have unique texture profiles using an innovative process of freeze structuring technique. The composite comprised pea protein (PP) and wheat protein (WP) with five different ratios i.e.17:0; 13:4; 8.5:8.5; 4:13 and 0:17. The physicochemical
Oni Yuliarti +2 more
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2019
As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products.
Kyriakopoulou, K. +2 more
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As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products.
Kyriakopoulou, K. +2 more
openaire +2 more sources
The nutritional profile of plant‐based meat analogues available for sale in Australia
Nutrition & Dietetics, 2023AbstractAimTo assess the nutritional quality of plant‐based meat analogues in Australia, compared to equivalent meat products, and to assess levels of micronutrient fortification in meat analogues.MethodsThis cross‐sectional study used nutrition composition data for products collected in 2021 from major supermarkets in Australia.
Hannah Melville +8 more
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Journal of Agricultural and Food Chemistry, 2022
Real meat and plant-based meat analogues have different in vitro protein digestibility properties. This study aims to further explore their in vivo digestion and absorption and their effects on the gastrointestinal digestive function of mice. Compared with the real pork and beef, plant-based meat analogues significantly reduced the number of gastric ...
Yunting Xie +6 more
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Real meat and plant-based meat analogues have different in vitro protein digestibility properties. This study aims to further explore their in vivo digestion and absorption and their effects on the gastrointestinal digestive function of mice. Compared with the real pork and beef, plant-based meat analogues significantly reduced the number of gastric ...
Yunting Xie +6 more
openaire +2 more sources
Plant-based meat analogue (PBMA) as a sustainable food: a concise review
European Food Research and Technology, 2021The global community is in a quest for nutritional and environment-friendly resources as a part of their food habit. The ubiquitous trend of veganism tied with the increasing apprehensions towards animal welfare, negative impact on human health and the environment has escalated the demand for meat alternatives mainly plant-based meat analogues (PBMA ...
Meenakshi Singh +6 more
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Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues
Journal of Agricultural and Food ChemistryIn this first work, commercial steak-like (n = 3) and cured meat (n = 3) analogues with different legume and cereal formulations were studied and compared to their animal-based (n = 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant ...
Sara Cutroneo +4 more
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The microbial contaminants of plant-based meat analogues from the retail market
International Journal of Food MicrobiologyThe aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12 frozen/31 chilled) in the "ready-to-cook" category, such as hamburgers, meatballs or breaded imitation steaks were purchased in retail stores in the Czech Republic in summer (n = 21) and autumn 2022 (n =
Marta, Dušková +5 more
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